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Balsamic Roasted Vegetables Recipe

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This recipe for Balsamic Roasted Vegetables is from Les Recettes de la Famille Lafrance, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Contributor:  
Contributor:  

Category:
Category:

Ingredients:  
Ingredients:  
Cooking spray
3 tbsp. balsamic vinegar
2 tbsp. olive oil
4 garlic cloves, minced
1 tbsp. chopped fresh oregano
1 tsp. chopped fresh rosemary
tsp. salt
tsp. black pepper
2 medium zucchini, cut into 1-inch chunks
2 medium eggplants, cut into 1-inch chunks
2 c. cherry tomatoes
2 tbsp. chopped fresh basil

Directions:
Directions:
Preheat oven to 425F. Coat two rimmed baking sheets with cooking spray.
In a large bowl, whisk vinegar, oil, and seasonings. Add zucchini and eggplant; toss.
Divide mixture between baking sheets; bake 10 minutes. Divide tomatoes between sheets; stir and bake 15 minutes longer. Spoon into serving bowl; stir in basil. Serve hot or room temperature

Number Of Servings:
Number Of Servings:
6 to 8
Preparation Time:
Preparation Time:
25 minutes
Personal Notes:
Personal Notes:
Another Weight Watchers recipe that I adopted because it's surprisingly tasty and has plenty of my favorite vegetable, eggplant.

 

 

 

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